A couple of years ago, my radio producer and I ate the best roasted carrots ever from The Little Owl – cooked with olive oil, almost black in color, we couldn't stop talking about them.
Since then (actually before), I've been working on my glazed carrot technique (don't laugh). And while this recipe can't compare, it was damn good. As an added bonus – my non-carrot eating youngest, claims these were the carrots he likes. **Note: Not knowing his newfound affinity to carrots, I made a small batch. Feel free to double down. I may for après thanksgiving.
1/2 pound carrots, peeled & chunked (or whittled carrots)
Nub of unsalted butter (tablespoon-ish)
Tablespoon-ish of light brown sugar
A few sprigs fresh thyme, or 2 pinches dried
Salt & pepper if desired
Use pan wide enough for carrots to spread across the bottom. Add enough water to just below covering carrots. Add butter & thyme. Cover, bring to a boil, then lower heat to small bubble away. Crack the lid after a few minutes to evaporate the water.
The goal is to get water to evaporate while cooking carrots through – play with heat and lid, you can always add more water (slim carrots cooked through in about 10 minutes). Add sugar and let dissolve over medium or lower heat – let most moisture disappear and allow carrots to caramelize. Sugar can bubble a little. Toss about to prevent burning sugar. Serve when desired color is reached. Remove any thyme stems.
Eat – B